Squid ink bread with sugar marmand
Taurine-rich squid ink is said to help recover from fatigue. If you put it in bread, it enhances the flavor and has a light taste. I put a lot of cheese in the black bread, and I made it with crunchy and sweet onions to control the greasiness. The soft and savory taste keeps making me want to eat it. Try making a home-made recipe with a luxurious taste~^^
4 serving
Within 999 minutes
슈가마망JjoNa
Ingredients
  • Strong rice flour
    250g
  • East
    5g
  • Sugar
    19g
  • Salt
    4g
  • olive oil
    18g
  • Squid
    20g
  • egg
    1ea
  • Water
    139g
  • Roll cheese
    30g
  • Cream cheese
    wanted
  • Slice cheese
    3piece
  • onion
    50g
Cooking Steps
STEP 1/9
Add all ingredients except oil and fat and mix.
If there is no powder flying, add milk fat and knead it smoothly.
STEP 2/9
I did the first 70 minutes of fermentation.
The fermentation time is not constant because the temperature is low.
When the dough becomes 2.5 to 3 times the initial size, poke it with your finger to check the fermentation status.
If the shape of your finger stays the same, it's fermented well.
STEP 3/9
Make sure the spider web structure is also well-structured.^^
STEP 4/9
Split in two.
It's about 230g.
I did a light circular motion for 20 minutes.
STEP 5/9
Push and stretch.
STEP 6/9
I'd like some toppings on top.
I put sliced cheese, essential cream cheese, roll cheese, and onion in order.
STEP 7/9
Roll it from the top and pinch it so that it doesn't loosen.
Then, mold the joint down and ferment it for the second time.
Please ferment up to 1cm above the mold.
STEP 8/9
I lowered the temperature from 180C to 170C and baked for 10 minutes.
The performance is different for each oven, so please refer to it and bake it.^^
STEP 9/9
It looks more delicious if you transfer it to a cooling net and put milk or egg water on the top.
After putting it in a mold, make a 5 to 10cm sheath with scissors and it swells up nicely.
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